9 Grain Walnut Bread Recipes

9 GRAIN BREAD

Steps:

• Add the flax and sunflower seeds to a measuring cup. Fill the cup to the 3/4 mark with the seven grain cereal.
• Add ingredients to bread machine in the order listed.
• After dough has mixed and risen, remove and form into 5 mini loaves.
• Let rise for about 1 hour.
• Bake for 22 minutes at 350 degrees on Convection setting.
• For a regular oven add about 1/3 more time.

9 GRAIN WALNUT BREAD

Steps:

• Put some of the water into a large bowl and sprinkle the yeast and a tablespoon of the flour on top. Whisk until combined and let rest for 5 minutes.
• Add the remaining flour and some of the water. Drain the cereals (optional rinse them) and add them, too.
• With the kneading attachment, start to knead the dough and add enough water to get a consistency that is somewhere between dough and batter. It's supposed to be a little denser than a mashed banana.
• Mix for about 8 minutes, then cover it and let ferment for about an hour or until the dough has doubled in size.
• Knead again for about 1 minute while adding the walnuts, then stir by hand and make sure the nuts are distributed evenly in the dough.
• Grease the bread pan (if necessary) and fill the dough into the pan. Make sure it goes all the way into the corners.
• Cover the bread pan with a towel and let rise for another 15 to 20 minutes while preheating the oven to 200°C / 400°F.
• Bake for 60 minutes, then remove the bread pan and bake without the pan for another 10 minutes.
• Let cool completely (takes 1 hour), then enjoy!

9-GRAIN BREAD

Steps:

• Step 1:.
• Place cereal mix in a bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.
• Step 2:.
• Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours 1/2 cup at a time, and knead until dough ball forms, 1 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium low speed until dough clears side of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional flour and continue mixing); continue to knead for 5 more minutes. Add seeds and knead another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are evenly dispersed and dough forms smooth taunt ball. Place dough into greased container with a 4 quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
• Step 3:.
• Adjust oven rack to middle position; heat oven to 375 degrees. Spray 2 9 by 5 inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9 rectangle; cut dough in half crosswise with knife or bench scraper. Shape loaves and roll loaves in oats to coat and place in pans. Cover with plastic wrap and let rise until double in size 30-40 minutes. Dough should barely spring back when poked with knuckle. Bake until internal temperature registers 200 degrees on instant read thermometer, 35-40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.